Oatmeal Chocolate Pistachio Cookies

Thisweekend I had a visitor from Crete. Remember telling you about our friends in Crete sending us all that xynomyzithra cheese? There daughter is in the same University as my son and they are preparing their thesis together. They usually do most of the work online but sometimes they have to meet and review what they have done. Last month my son went to Crete and now Sophia visited us. Guess what?Sophia brought more cheese.On Sunday morning I was baking all morning as I wanted to send some cookies along with other things to her mom.

Sophia is engaged and lives with her fiancé and she has four brothers and sisters so I wanted to make a big quantity to send to her family but some for her as well.

After reading a few recipes on the Internet, the only information I have kept from those recipes was the proportion of butter – sugar – eggs – flour and oatmeal. All the other ingredients were my addition, as I wanted to use ingredients I had at home. I have made this recipe before using pecans, chocolate and craisins but I prefer this one. This time, I used pistachios, a few craisins about 1/4 cup so I added raisins as well and leftover chocolate tiles from the Cuckoos’ nest chocolate cake, as well as other chocolate pieces. I used dark chocolate flakes* as I remember making some cookies with corn flakes ages ago. The addition of coarse sea salt was also very good as the salt did not dissolve and occasionally, you got a salty taste here and there. The previous time I had used vanilla essence but this time I forgot to add it and it proved that it was not necessary. This is a photo of the first batch.

Preparation time: about 45 minutes

Cooking time: about two hours

Makes: about 100 cookies

Ingredients

11/2 cups (370 grams) of unsalted butter at room temperature

11/2 (300 grams) cups of sugar

11/2 (240 grams) cups of dark brown sugar

3 eggs

5 tablespoons of fresh cream

5 cups of self raising flour (650 grams)

11/2 teaspoon of baking soda

1 1/2 teaspoon of baking powder

1/2 teaspoon of coarse sea salt

3 cups (240 grams) of instant quaker oats

1 1/2 cups of pistachios, raw and unsalted

1 1/2 cups of dark chocolate chips

1 ½ cups (75 grams) of fitness dark chocolate flakes*

½ cup of mixed raisins and craisins

* Whole wheat cereal flakes or any other cereal flakes. If you don’t have any of these, add a little bit of flour or oats.

Directions:

Preheat the oven to 180 degrees C.

Cream the butter and sugars together on high speed while you are preparing all the other ingredients.

Lower mixer speed at minimum and start adding the eggs, one at a time, until incorporated. Add the fresh cream and beat for 3 minutes at full speed, being sure to scrape down the sides of the bowl.

At this point I added the hook and on low speed I added the dry ingredients to the butter mixture, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing again.

Add in the pistachios, craisins-raisins and dark chocolate chips.

With an ice cream scoop I scooped out a ball, which I divided into four pieces. Each quarter, I shaped it round and placed it on parchment lined baking tins leaving a lot of space as the cookies will spread.

Bake for 15-20 minutes depending on your oven or until golden brown.

Allow to cool on the cookie sheets before moving to a baking rack to cool completely.

I rarely bake using the air but I was pressured by time to bake other things as well, so I added two tins simultaneously and the same time was needed as well.

I am also sending them to Lore, of Culinarty, for her Event Original Recipes Round-Up #6, dedicated to Winter Holidays and festive concoctions.

And some exciting news: These came in the mail yesterday morning from Giz, of Equal Opportunity Kitchen. They arrived from Canada in less than a week and you still have a lot of time to order for Christmas and New year, to make little gifts, for teachers or friends.

Thankyou for sending this to my way too. The look absloutley great.
You baked them with those flakes, that is indeed wonderful i didn’t knowwe could do that. I am sure sofia and her family will love thses cookies too.

I love oatmeal in cookies and this recipe looks delicious. I will have to try it soon, as I am used to making them only with raisins and oatmeal. Who can resist the addition of pistachios and chocolate?!

I forgot to mention in the post above the flakes. I did not crush them neither the pistachios and the flakes gave a lovely crispy touch.

Anudivya, I changed the whisk to the hook attachment as I was afraid with all those ingredients that it would be too much. If you don’t have a hook, use the whisk but if you see that your mixer will not take any more mixing, just continue mixing them in with a spoon or a spatula.

I am sure your friends would enjoy these cookies sis. They would be delicious with or without Craisins. I love the festive colour of both cranberries and pistachios for the holiday colours of green and red:D

It is happy to see your posting. Yes really informative article. I will tell this information again to my friend, oh yes I suggest you to check my blog on
Chocolate Cake , I hope the article on my blog will be usefull for you… and we can share each other. thank you… 😉

I love recipes that give you huge yield. Since I’m the freezer queen, I pack them up and always have something on hand to give away. This is a perfect recipe for that and I like that I can change it up.

Bunny sorry I did not clarify that. It’s a whole wheat cereal but you can add regular flakes if you don’t have any of these or don’t add them at all but just increase a little with either flour or oats. I will add this in the post as people may not read the comments.

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